I love Mahi Mahi and as a firm flesh fish it can really be prepared in a multitude of ways: broiled, fried, baked, etc. Typically, Mahi Mahi is sold in thicker portions, so I like to prepare the fish Ceviche style, but then I go ahead and sear the fish to finish the cooking (unlike thinner seafood, the acid in the lime juice would not cook the Mahi Mahi well enough). Try the following recipe tonight and you won’t be disappointed:
1/4 cup of olive oil
1 half red onion, finely diced
1 bunch parsley, finely diced
2 whole limes, juiced
Salt and pepper to taste
Combine the above ingredients and poor into a large zip lock bag. Add your Mahi Mahi pieces (if the meat is too thick feel free to slice it in half) and make sure to remove any excess air from the zip lock bag when sealing it. Refrigerate the fish for 1.5 – 2 hours.
After the fish finishes marinating remove it from the bag and wipe off any excess liquid with a clean paper towel (you don’t want the fish to steam). Thereafter, add olive to the fish along with a bit more salt and pepper (rub oil and seasoning into fish). I like to sear the fish via an outdoor grill, but if you don’t have access to a grill a grill plan works fine. If your fire is hot and your fish is not very thick then go ahead and grill the fish for about 1-2 minutes on each side.